Chicken Poblano Soup: 30 Minute Cozy Dinner Magic
Chicken Poblano Soup is a creamy and comforting 30 minute dinner recipe.Made with shredded chicken, poblano peppers, black beans, corn, and cheese.Perfect for busy weeknights when you want a cozy homemade meal fast.
Ingredients
- 1 tbsp unsalted butter
- ½ cup chopped yellow onion
- 1 poblano pepper chopped with seeds and stem removed
Seasoning Blend
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- ¼ tsp cumin
Soup Ingredients
- 2 cups shredded chicken
- 1 can 15 oz black beans, drained
- ½ cup frozen corn
- 3 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded cheese such as cheddar Mexican blend, or Colby Jack
- 1 –2 tsp fresh lime juice
- Fresh chopped cilantro for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until the vegetables soften and begin to brown slightly.
- Stir in the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend.
- Bring the Chicken Poblano Soup to a gentle simmer over medium-high heat.
- Let the soup simmer uncovered for about 15 minutes so the flavors can meld together.
- Stir in the heavy cream and shredded cheese. Continue stirring until the cheese melts completely.
- Bring the soup back to a simmer and cook for another 10–15 minutes until creamy and heated through.
- Finish with fresh lime juice and adjust salt and pepper to taste.
- Garnish with chopped cilantro and serve warm.
Notes
- Swap heavy cream with half-and-half for a lighter version.
- Add cooked rice for an even heartier meal.
- Top with tortilla strips, avocado, or sour cream for extra texture.
- This cozy soup recipe pairs perfectly with warm bread or cornbread.
- Leftover Chicken Poblano Soup tastes even better the next day.